Vegan strawberry and sherry vinegar ice cream

We are still getting gorgeous strawberries half-way through March. Of course, we are making the most of it. I love strawberries and had a plan in place last week. On Sunday morning Mr.P expressed thick coconut cream and coconut milk. I had purchased two boxes of beautiful, red, plump strawberries the evening before.

For inducing strong flavours in today’s ice cream I used sherry vinegar, one of my favourite ingredients. Sherry vinegar is a fruity vinegar that complements plums, grapes and strawberries very well. I use it often with mushrooms and salads. The plan was to macerate small chunks of strawberries in sherry vinegar and raw sugar, and make a chunky ice cream. Some plans are meant to crumble, and this one blitzed. I forgot and blended the macerated strawberries, so we settled for regular strawberry ice cream but spiked with the rich, sweet flavour of sherry vinegar. I wish that I had reserved some chunks to scoop over the ice cream!

It is a very easy recipe and I am sure you would love to try this because it does not even need an ice cream maker.

Note:

Freeze-churn, and repeat it thrice. This ensures that you do not end up with icicles. If you blend and freeze only once, the coconut cream will settle on top and a lot of the fruit juice forms the lower layer.

Since macerated strawberries are acidic, the coconut cream as well as strawberries should be cooler than room temperature. I refrigerated both ingredients for at least an hour before blending. This helps prevent curdling.

The only unhealthy addition is a tablespoon of corn syrup. Mr.Leibovitz recommends the addition for good texture, and it does help!

If you have been here you know I am not keen on sweet stuff. You may add a tablespoon more if you feel sugar is needed. The amount depends on the sweetness of the strawberries as well.

If you do not have sherry vinegar use balsamic vinegar.

Recipe: Strawberry and sherry vinegar ice creamYield: 5 kulfi pops

Ingredients:

To macerate:
Strawberries – About 15, large strawberries
Raw sugar – 5 tablespoons
Sherry vinegar – 1 tablespoon (Reduce to a teaspoon if strawberries are more sour or less sweet)
A pinch of black salt

Place coconut cream and macerated strawberries in a blender. Blend well. The mixture should not curdle if sufficiently cold. Blend in short intervals, adding corn syrup, mid-way.

Pour into an ice cream tray or a safe plastic container, and freeze for 2-3 hours. The cream will have settled on the top and the juice at the bottom. Wait till it can be scraped. Place back in the blender and churn till uniform.
Repeat twice.

Half an hour before serving remove the container from the freezer and place it in the refrigerator. This helps in scooping neatly.

Alternatively, the ice cream can be poured into popsicle or kulfi moulds. I have noticed that aluminium mould work best for me.

If using moulds, do not remove from the freezer half an hour earlier. To serve, remove from freezer. Heat a little water till very hot, but not boiling. Swirl the metal kulfi moulds very quickly in the water, and turn on to a plate.

Tell me – does this look any different from regular ice cream? It is as creamy as conventional ice creams made with milk, and easier to make!

swatisapna

rewa.

Hi ! i want to know what is the substitute of sherry vinegar? can i use ordinary white vinegar that is available in the indian market ?secondly, what is corn syrup? thirdly, coconut cream is full of fat and hence high in calories,so what other ingredient can be used to make it of less calories? hope you will solve my queries and notify me through e-mail. thanks.

The closest substitute for sherry vinegar would be balsamic vinegar. White vinegar is not recommended as it neither has the flavour nor colour of sherry vinegar. I think port wine or red wine might be alright. If you do not use wine, you can use 1 tsp. of grape juice concentrate. Corn syrup is a syrup made with maize starch with added maltose and some sugars. You can instead prepare a ‘gulab jamun’ like sticky sugar syrup and use that instead. The sugar syrup rather than sugar helps in giving a better texture. I have used coconut cream because my daughter is allergic to nuts. Else, I would use nuts. If you need a low calorie version, the best thing would be to have a sorbet instead of cream. I am sending you a mail too.

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